Ingredients

Butter

10 cups tiny marshmallows

6 tablespoons butter, cut up

8 cups crisp rice cereal

1 cup dried cranberries

3/4 cup chopped pistachio nuts

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Preparation

Butter the inside of a 4- to 6-quart slow cooker. In the prepared cooker combine marshmallows and 6 tablespoons butter.
Cover and cook on low-heat setting about 1-1/2 hours or until mixture is melted and smooth, stirring every 30 minutes. Add cereal, dried cranberries, and pistachios, stirring gently to coat evenly.
Using a buttered 1/4-cup cookie scoop or buttered hands, shape mixture into 36 balls; place on a buttered sheet of foil. Let stand at room temperature until firm and no longer sticky.